A rough dough in a bowl, just starting to come together.

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   Geoff 🏴󠁧󠁢󠁳󠁣󠁴󠁿 (_thegeoff@mastodon.social)'s status on Sunday, 09-Jun-2024 01:56:59 JST Geoff 🏴󠁧󠁢󠁳󠁣󠁴󠁿

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   Mine are at the larger end of his examples, to give me lots of internal volume for any bacteria that show up. Salt level is similar to bread, there for flavour more than preservative properties.
   10 minute bake at 200C as suggested, then I'm going to give them two to three hours at ~50C because they're a bit thicker.
   And yes, one is to taste now!